[Sadly, we’ve sold our initial allocation, but you can sign up here to be notified should we manage to find some more.] Arguably the most anticipated Scotch whisky release of 2013 was the first edition…

There’s been talk about Diageo’s new Haig Club whisky for months, with much speculation and discussion about its celebrity connections, thanks to endorsement by Simon Fuller and David Beckham. One thing that’s been missing, however, is information about…

It’s time for our next Malt of the Month, and for September we’ve chosen Glengoyne 18 Year Old. Our selection is based purely on highlighting whiskies that often get overlooked – either within a distillery’s range…

After months of speculation and waiting (and hoarding of the Mortlach Flora and Fauna) the new whiskies from Mortlach are finally here. Well, the first one is – Mortlach Rare Old. It’s the entry-level bottling for the…

Despite the growth of using brown spirits in mixed drinks, Cognac has not benefited to the same degree. The same can be said of liqueurs, with Grand Marnier and Domaine du Canton the only two Cognac-based examples that…

There was much excitement when William Grant launched Batch One from Kininvie to the Taiwanese market in the autumn of 2013, the first-ever release from this off-the-radar distillery. But now, UK whisky drinkers have…

American whiskey is booming. From the rye explosion (an explosion in popularity, rather than an actual detonation) a few years back to the huge number of craft distilleries appearing all over the USA, American whiskey…

Adam on Sherry casks part three: what goes into a sherry cask?:So, what type of oak is used in the Oloroso casks that are so prominent in scotch whisky maturation? You said Fino- therefore Amontillado typically use American Oak- I'm assuming they are refurbished...Posted on: 6 December 2016

John on No more peaty whisky from Islay:So after a few drams of Ardbeg 18 I sat down and read this. Laphroaig releasing an un-peated whisky? Bowmore increasing the "sherry-ness" of the barrels? Ardbeg using their peaty water??? Almost bust...Posted on: 22 October 2016

TWE Blog Team

Web content editor, cocktail lover, former computer programmer, long time blogger about Stuff and Things (including booze) and hat fan. Billy accidentally got a job at TWE in the spring of 2011, leaving behind the world of finance (good timing) to learn all about booze and occasionally write about it. Browse Billy's posts »

After spending years working in the wine trade as a cork-dork, Duncan is looking forward to learning more about spirits and whisky. As an American, his interest and discovery of whisky will probably start with some rich, flavoured bourbon after looking after the website’s digital marketing. Browse Duncan's posts »

A 2013 addition, Rocky (not his real name, he's harder than he looks) joined us from Berry Bros, where a smorgasbord of roles in seven years culminated in exile to Basingstoke as a Spirits Specialist. Responsible for writing product descriptions on the site, he also helps out the team with their travel queries. Browse Rocky's posts »

A graduate from the same journo college as Piers Morgan and, er, Richard Madeley, Essex boy Stuart has been entrusted to keep the TWE website in safe hands. He’s spent the past decade writing for the UK’s best drinks titles, reviewing restaurants for Square Meal, and building his whisky collection. Browse Stuart's posts »

TWE Contributors

Alex developed a love of all things cocktail and fine drinking from an early age, and has been working in the drinks industry since the late 1980s. He started in bars in Oxford and London, but his love of whisky came later. He admits to spending all of his spare time acting like a three year old. Browse Alex's posts »

Assistant manager at our shop and head of events, putting together the extensive program of masterclasses and tastings that we run during the year, most of which you can read about here on the blog. Sometimes he even gets time to write a post of his own. Browse Chris's posts »

A walking whisky encyclopedia who was well versed in the dark arts of whisky sales even before we tempted him into the TWE family back in 2007. These days he can be found in the shop and occasionally putting hand to keyboard for the blog. Browse Duncan R's posts »

A west Londoner by birth, Ed left Berry Brothers & Rudd in 2010 to become a freelance writer and educator, and works part time in our shop. In recognition of his love for all things burnt, he became a Mousquetaire d'Armagnac in 2008. Browse Ed's posts »

Musician and occasional inmate of our shop, Hector is know for his lyrical tasting notes and ability to grow a fearsome beard (unleashed only on special occasions). From time to time he graces us with his presence on the blog. Browse Hector's posts »

Heading straight into the world of booze after a journalism degree (the two of which aren’t entirely unrelated), Jane has been writing about bars, spirits and cocktails ever since. She is the editor of DrinkUp.London, the website that showcases the very best of the capital’s drinks scene. Browse Jane's posts »

Liz’s two loves in life are a good list and a good whisky, so working in whisky events was an inevitable path. In 2010, after attending a tasting, she took the plunge and left her ‘dry’ office job for a role in the drinks industry. She is now part of the events team at The Whisky Exchange. Browse Liz's posts »

Born and raised just a stone’s throw from head office, Michael is a true graduate of The Whisky Exchange. He started working at TWE in our warehouse in 2009. Since then, he has spent some time working in almost every role from packer to web content editor. These days he is our buyer of old and rare spirits. Browse Michael's posts »

After working his way round a plethora of drinks companies, Ollie joined the shop team in 2011. Having worked on the tastings side and helping organise The Whisky Show, Ollie headed for the safety of our head office where he works as our new business developer. Browse Oliver's posts »